My sister Sarah begs me to make this every Sunday because the sauce is incredible. 4 ingredients for the richest, garlickiest dinner ever.

This slow cooker 4-ingredient creamy garlic pork chop recipe is the kind of Sunday dinner my sister Sarah begs me to make week after week. It takes just a few minutes of prep, then the slow cooker does all the work, turning simple pantry ingredients into the richest, garlickiest sauce that soaks into every bite of the pork. This is one of those small-town, family-style recipes that feels special enough for company but is easy enough for a busy weeknight, and it’s perfect for anyone who wants big flavor without a long ingredient list.

These creamy garlic pork chops are wonderful spooned over fluffy mashed potatoes, egg noodles, or steamed white rice so that every bit of that rich ivory sauce has somewhere to soak in. Add a simple green vegetable like steamed green beans, roasted broccoli, or a tossed salad with a tangy vinaigrette to balance the creaminess. Warm dinner rolls or crusty bread are also great for mopping up the garlicky sauce, and if you’re feeding kids, buttered corn or peas on the side usually makes everyone at the table happy.

Servings: 4

4 bone-in pork chops, about 1-inch thick (roughly 2 to 2 1/2 pounds total)

Pat the pork chops dry with paper towels and sprinkle both sides lightly with a pinch of the salt. This helps them brown better and seasons the meat all the way through.

In a large skillet over medium-high heat, sear the pork chops for 2–3 minutes per side until they are a deep golden brown. You’re not cooking them through here, just building flavor and color for the final dish. If your skillet is small, work in batches so you don’t overcrowd the pan.

While the pork chops are searing, pour the heavy cream into the bottom of a 4- to 6-quart slow cooker. Stir in the minced garlic and the remaining salt until the garlic is evenly distributed through the cream.

Nestle the browned pork chops into the creamy garlic mixture in the slow cooker, turning them once so a little of the cream coats both sides. They should be mostly submerged in the sauce.

Cover the slow cooker with the lid and cook on LOW for 4–6 hours, or on HIGH for 2 1/2–3 1/2 hours, until the pork chops are very tender and the sauce is thickened and ivory-colored with visible pieces of garlic throughout.

Taste the sauce and adjust the seasoning with a bit more salt if needed. If the sauce is richer than you like, you can stir in a splash of milk to lighten it slightly.

Serve the pork chops straight from the slow cooker, spooning plenty of the creamy garlic sauce over the top. If you like, sprinkle a little chopped fresh parsley over the finished dish for a pop of color before bringing it to the table.

For picky eaters, you can reduce the garlic to 3–4 tablespoons and mince it very finely so it blends into the sauce more; the flavor will be milder but still cozy and comforting. If you don’t have heavy cream, you can use half-and-half, though the sauce will be slightly thinner—stir in a teaspoon of cornstarch mixed with a tablespoon of water during the last 30 minutes of cooking to help it thicken. Boneless pork chops can be substituted, but check them earlier, as they tend to cook faster and can dry out if overdone. For a touch of tang to cut the richness, stir in a tablespoon of Dijon mustard or a squeeze of lemon juice at the end of cooking. If your family enjoys a little extra seasoning, add freshly ground black pepper or a pinch of dried Italian herbs to the cream and garlic mixture before cooking. Leftovers reheat well on the stovetop over low heat; just add a splash of milk or cream to loosen the sauce as it warms.